On cold nights, I find that smoothly spicy food can be the best treat. And I'm not talking really "scald your mouf" spicy, but that warm your belly spicy. And this soup hits that mark. The spice will hit the back of your throat and warm you through. It is also nice and light. There is no cream or butter in this recipe. But you won't miss it.
So I hope while you all are recovering from the holidays and all the glorious delicious food that comes with it, you'll enjoy this soup with maybe a salad and call it a great meal and a great night.
3 T olive oil
1 T dried basil
1/4 t cayenne pepper
1 small sweet onion
1 28 oz can of peeled tomatoes (I use San Marzano)
1.5 C vegetable broth
Chop the onion finely and set aside.
Heat the olive oil in a saucepan over medium heat. Once it is shimmering, add the basil and cayenne pepper and stir until it's fragrant (about 2 minutes).
Add the onion to the oil and sauté until the onions are translucent, or about 8-10 minutes.
Add the tomatoes, including the juice.
Using a spatula, carefully split the tomatoes in half while they are in the pot (carefully because they are juicy and could splatter juice on you - yes, this happened to me). Add in the vegetable broth and raise the heat to bring the mixture to a boil. Reduce the heat to a simmer and simmer for at least 15 minutes although you could do more.
Using an immersion blender, blend the soup well but still leave some chunks - I don't like mine super smooth. If you don't have an immersion blender, let the mixture cool a bit before you blend it in a blender to smooth out the soup. If you do use a blender please remember that if you use it when the liquid is hot, the blender can explode. Yeah. So be careful.
Season with salt and pepper if needed and enjoy!